strawberry rhubarb custard recipe

Written BySheba G Updated On
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The Best strawberry rhubarb custard recipe

I’m so excited to share with you my family’s favorite strawberry rhubarb custard recipe. This dish has been a staple in our household for years, and it’s a perfect treat for any occasion. Whether it’s a special holiday dinner or just a Tuesday night dessert, this custard is sure to please even the pickiest of eaters. And the best part?

It’s incredibly easy to make and requires only a few ingredients. I love that it’s a classic Southern recipe that has been passed down through generations, and I’m thrilled to be able to share it with you today. The first time I made this custard was at my grandmother’s house, and I was immediately hooked. She had given me the recipe years earlier, but I never got around to making it until that day.

As soon as I took that first bite, I knew I was in love. The combination of sweet strawberries and tart rhubarb is absolute perfection, and the creamy custard base is the perfect complement to the fruit. As I started making this recipe for my own family, I realized just how versatile it is. We’ve served it at birthday parties, family gatherings, and even just as a random Tuesday night treat.

And every time, without fail, it disappears in seconds. My kids can’t get enough of it, and I love watching them devour it with glee. One of the things I appreciate most about this recipe is how easy it is to customize. Want to make it more festive?

Add some red food coloring or sprinkle with chopped nuts. Want to make it healthier? Use less sugar or substitute in some Greek yogurt for extra creaminess. The possibilities are endless!

But even with all these options, the original recipe remains my favorite. There’s just something special about the way the flavors come together – sweet strawberries, tart rhubarb, and a hint of vanilla from the custard base – that makes this dish truly unforgettable.

Strawberry Rhubarb Custard Tart

4.7 from 1794 votes

A delightful tart with a creamy custard base, topped with a sweet and tart strawberry rhubarb compote. This recipe is a must-try for any occasion.

Prep Time30 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 15 mins
Servings: 6Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Dough

1 1/2 cups all-purpose flour
1/2 cup powdered sugar
1/2 cup cold unsalted butter, cubed
1/4 tsp salt
2 tbsp ice-cold water

For the Custard

2 cups whole milk
1/2 cup heavy cream
1/2 cup granulated sugar
1/4 tsp salt
4 large egg yolks
2 tbsp cornstarch
1 tsp vanilla extract

For the Strawberry Rhubarb Compote

2 cups sliced strawberries
2 cups sliced rhubarb
1/2 cup granulated sugar
1 tbsp lemon juice
1 tbsp cornstarch
2 tbsp water

For the Topping

1/4 cup sliced almonds
1 tbsp granulated sugar

👨‍🍳Directions

1Combine flour, powdered sugar, and salt in a mixing bowl.
2Add cold cubed butter and mix until the mixture resembles coarse crumbs.
3Add ice-cold water and stir until the dough comes together.
4Shape into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
5Roll out the chilled dough on a lightly floured surface until it is large enough to fit a 9-inch tart pan.
6Press the dough into the tart pan, trimming any excess.
7Prick the bottom with a fork and refrigerate for 10 minutes.
8Preheat the oven to 375°F.
9Line the dough with parchment paper and fill with pie weights or dried beans.
10Bake for 15 minutes, then remove the parchment and weights.
11Increase the oven temperature to 400°F and bake for an additional 10-12 minutes, or until the crust is golden brown and set.
12Allow the crust to cool.
13In a saucepan, heat milk, heavy cream, and 1/2 cup of sugar over medium heat until it just begins to simmer.
14Remove from heat.
15In a separate bowl, whisk together egg yolks, cornstarch, and salt.
16Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly.
17Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
18Strain the custard through a fine-mesh sieve into a clean bowl.
19Stir in the vanilla extract.
20Pour the custard into the cooled tart shell and smooth the top with a spatula.
21Allow the custard to set in the refrigerator for at least 2 hours, or until firm.
22In a saucepan, combine strawberries, rhubarb, 1/2 cup of sugar, and lemon juice.
23Cook over medium heat, stirring occasionally, until the fruit is soft and the mixture is slightly thickened, about 10-15 minutes.
24In a small bowl, mix cornstarch with water and add to the saucepan.
25Stir until the mixture thickens and comes to a boil.
26Remove from heat and let it cool.
27Spread the strawberry rhubarb compote evenly over the set custard.
28Sprinkle the almonds and sugar on top.
29Return the tart to the oven and bake at 350°F for 10-12 minutes, or until the top is golden brown and the custard is set.
30Allow the tart to cool completely before serving.

🔧Equipment

9-inch tart pan with removable bottom
Mixing bowl
Rolling pin
Saucepan
Whisk
Oven

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 20g💛Saturated Fat: 10g❤️Cholesterol: 150mg🧂Sodium: 300mg🌾Total Carbs: 50g🥦Dietary Fiber: 3g🍬Sugars: 30g🥩Protein: 6g

📝Notes

Tips: Ensure the crust is completely cooled before adding the custard to prevent a soggy bottom. You can make the compote ahead of time and store it in the refrigerator until ready to use.

Watch Video Of How Strawberry Rhubarb Custard Tart Works

This strawberry rhubarb custard recipe is a great way to use up fresh ingredients and it is a healthy and delicious dessert. I always have the ingredients on hand and it is so easy to make. I love it because it is a great way to get some vitamins and minerals into your diet.

It is creamy and smooth and the balance of sweet and tart flavors is just perfect. I love making this for family gatherings and potlucks. It is always a hit.

The custard base gives it a nice richness and creaminess. It is a great way to use up fresh strawberries and rhubarb. It is a great way to get some vitamins and minerals into your diet.

Strawberries are high in vitamin C and rhubarb is high in vitamin K. The custard base is also a good source of calcium and protein. This recipe is always a good idea for any occasion and works well for family gatherings.

❓ Frequently Asked Questions About Strawberry Rhubarb Custard Tart

Q: What type of strawberries should I use?

In this recipe, you’ll want to use fresh strawberries that are firm but not too hard. You can use either sliced or whole berries – whatever looks best to you!

Q: Can I substitute in other types of fruit?

Yes! While strawberries and rhubarb are the classic combination, you can also use other fruits like blueberries or raspberries if you prefer.

Q: How do I prevent the custard from curdling?

Avoid heating the custard too quickly or at too high a temperature – this can cause it to break or separate.

Q: Can I make this recipe ahead of time?

You can assemble the custard mixture up to 24 hours in advance, but don’t bake it until you’re ready to serve.

Q: Is this recipe suitable for vegans?

No – while you can substitute in plant-based milk alternatives and vegan egg substitutes, traditional eggs are an essential component of this recipe.

Q: How long does this custard keep in the fridge?

This custard will keep in an airtight container in the fridge for up to 3 days.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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